// grapefruit, fennel & arugula salad //

Whew! It's hot out. A record for Hotlanta at least. Today it was a high of  104 degrees. Insane. Tomorrow it's supposed to be 106 degrees. I moved away from ORL because of humid weather like this! Global warming, I guess. Ended up making this lovely salad to try and soothe the heat.  The original recipe uses avocado, too but the grocery store I went to didn't have any ripe ones. Had to do without them for this round. Still came out really refreshing and delicious...stay cool everyone!

// steak & brussels sprouts //

There are so many ways to make brussel sprouts nowadays. I tried this really simple recipe while being crunched on time since broiling my steak only takes less than 10 minutes. The only thing I left out were the almonds. For the marinade on the steak, you can let it sit for 15-30 minutes if you're in a hurry. Of course, if you can leave it for a few hours it'll be even better, but I've honestly marinated for less than 10 minutes before and it still came out really good. I always keep the staple ingredients around my apt. Try it with salmon, too!

INGREDIENTS FOR STEAK:

• olive oil - about 2-3 tablespoons
• honey - just drizzle zig-zag style on the steak
• herbs de provence (or Italian seasoning) - sprinkle on each side
• soy sauce or Tamari sauce - about 2-3 tablespoons
• ground pepper to your liking
• ribeye steak

DIRECTIONS:

1. pre-heat oven to broil
2. put marinated steaks onto broiling pan (save the marinade)
3. cook on one side for about 6-8 minutes (depending on size of your steak)
4. flip over, pour leftover marinade on top of steaks and cook for another 4-5 minutes (depending on how you like it cooked, I do medium-rare).